Our Menu


 

LUNCHDINNER • BRUNCH

LUNCH

 

salad and soup

 

THE CAESER
Scott’s truly perfected rendition of the classic (anchovies upon request) 8/11

GRILLED CHICKEN SALAD
Grilled chicken breast, roasted beets, spinach, lentils, carrots, chevre, cashew vinaigrette 14

SPINACH SALAD
Pears, apples, carrots, honey walnuts and Danish blue cheese served with a sesame-orange vinaigrette 8/11

MIXED GREENS
Toasted almonds, roasted beets and a basil-mustard vinaigrette 7/9

WILD ALASKAN SALMON
4oz pan seared wild Alaskan salmon, romaine, quinoa, fennel, celery, feta cheese, caper berries, tarragon vinaigrette, and toast points 15

ALBACORE TUNA
Albacore tuna, spinach, romaine, tomato, banana peppers, toasted almonds, capers, asiago cheese, parsley, lemon, white wine balsamic, olive oil, and lemon vinaigrette 13

SEASONAL SOUP
Your server will inform you of today’s selection 7/11

 

entrees

 

SCOTTY’S BURGER
Ox Bow beef burger, farm house roll, lettuce, tomato, onion, house-cut fries 15 (Vegetarian option available. Add bacon, cheese or farm fresh egg, one dollar)

SEASONAL PASTA
Your server will inform you of today’s pasta M.P. (fresh gluten free pasta available for an additional $3)

MARKET SANDWICH
Your server will inform you of today’s feature M.P.

TURKEY CLUB
Roasted turkey breast, bacon, cheddar, havarti, lettuce, tomato, garlic mayonnaise,
Birdman bread, field greens 12

BAHN MI
Pork shoulder confit, chicken liver pate, cilantro, pickled onions, carrots, and jalapeños,
siracha aioli, Le Petit baguette, field greens 13

BEEF DIP
Roast beef, caramelized onions, herbed cheese spread, garlic-horseradish aioli,
Le Petit baguette, house-cut fries, au jus 13

TUNA MELT
Albacore tuna, Swiss cheese, Birdman bread, white salad, balsamic-lemon vinaigrette 12

GREENS AND BEANS
Pan seared organic kale served over house-made hummus and quinoa with dried cherries, toasted hazelnuts and avocado. Finished with hazelnut vinaigrette 14

GRILLED CHICKEN SANDWICH
Grilled chicken breast, yellow pepper, havarti, tomatoes, truffled romaine, garlic mayonnaise, Le Petit Big Bird bread, field greens 12

 

kids

 

In order to consume one of the following meals, one must know all the Sponge-Bob Square Pants characters. (We have a nine year old, so don’t even think about bamboozling).

QUESADILLA
Rice and cheddar cheese 6

GRILLED CHEESE SANNY
Sourdough and cheddar (tomatoes are stupid) 6

PASTA PARMESAN
Penne pasta, butter and parmesan cheese 5

CHICKEN BREAST
Marinated and grilled, served with rice 8

 

 

DINNER

 

APPETIZERS

 

BEETS
Roasted beets served over carrot and fennel crème with arugula salad, pickled carrots, onion, shaved fennel and rice wine vinaigrette. Finished with beet reduction and crumbled goat cheese 11

CHEESE TRAY
A trio of artisan cheeses served with fruit compote, smoked and candied nuts, grilled baguette and fresh fruit (your server will inform you of today’s selections) 14

MEZZA
Danish blue cheese mousse, hummus, olive and pepper tapenade, marinated carrots, curried peach chutney and local feta cheese. Served with grilled pita 13

MUSSELS AND FRIES
Penn Cove mussels served in a classic white wine-butter sauce. Served with house-made fries and malt vinegar aioli (consider adding house-cured bacon for an additional two dollars) 15

CHARCUTERIE
House-made chicken liver pate, Brasoala, coppa and sopressatta. Served with olive tapenade, whole grain mustard, toast points, house pickles and seasonal jam 15

FRIED BRUSSELS SPROUTS AND CAULIFLOWER
Served with bacon lardons, mustard crème fraiche and apple cider reduction 14

SCALLOPS
Pan-seared Alaskan scallops served with a trio of house made sauces; sweet chili, curry oil, and cilantro–serrano aioli. Accompanied by pickled radish, sautéed green onion and spiced candied nuts 14

 

SALADS

 

THE CAESAR
Scott’s truly perfected rendition of the classic (anchovies upon request) 8

SPINACH SALAD
Pears, apples, carrots, honey walnuts and Danish blue cheese served with sesame-orange vinaigrette 9

RICE NOODLE SALAD
Grilled wild prawns, shaved carrots, sugar snap peas, cilantro and fried wontons served on rice noodles with soy, peanut and sesame vinaigrette 13

WARM LENTIL SALAD
Goat cheese, cucumbers, radishes, snap pea and lentils served over spinach and dressed with roasted red pepper vinaigrette 10

MIXED GREENS
Toasted almonds, roasted beets and basil-mustard vinaigrette 7

 

Entrees

 

CHICKEN BREAST
Seared local chicken breast with fingerling potatoes, maple winter squash puree and sautéed seasonal vegetables. Topped with cherry whiskey sauce and crispy fried leeks 28

CIOPPINO
A stew of wild prawns, mussels, clams and seasonal fish simmered in a tomato, onion, garlic, white wine and herb broth. Finished with saffron aioli, served over seasoned rice 28

GRASS FED LOCAL BEEF
Grilled chef-select cut of regional beef served over fried Yukon potato spheres with truffle-thyme aioli and seared greens. Topped with roasted mushroom conserva and chimichurri 32

CLASSIC BOLOGNESE
House-made truffled linguini pasta and meatballs served with local beef and pork tomato sauce. Finished with shaved parmesan, fresh basil. Not your mother’s spaghetti and meatballs! (gluten free pasta available)* 27

BEEF DUO
Braised local beef with rosemary-balsamic jus. Served alongside chef’s select cut topped with Montgomery whiskey, cherry pepper-blue cheese sauce. Paired with Asiago mashed potatoes and seared greens 29

SHRIMP AND GRITS
Wild caught prawns served over jalapeno white cheddar grits with étoufée and southern style collards with bacon 28

POLENTA
Pan-fried polenta served over roasted pepper-cashew crema with seared kale, grilled asparagus, blistered cherry tomatoes and mushroom and red pepper confit. Topped with olive tapenade, marinated local feta, and dressed greens. (vegan upon request) 26

RISOTTO
Slow cooked Arborio rice with sautéed seasonal vegetables, cherry tomatoes, and roasted mushroom medley. Served over porcini mushroom, pine nut, and cashew crema and topped with Parmigiano Reggianno and dressed arugula (Vegan upon request) 26

LOCAL PORK CHOP
Grilled apple brined pork chop served over fennel, onion and celeriac root puree. Served with roasted Yukon gold potatoes, beet and parsnip hash and blistered green beans. Finished with roasted cipollini, apple and mustard marmalade* 28

ORGANIC BEEF BURGER
8oz local organic grass-fed beef burger served with house-made fries and traditional accompaniments 15(add aged cheddar, Danish blue, havarti cheese or a farm fresh egg for an additional dollar, or add house-cured bacon for an additional two dollars)

 

KIDS

 

In order to consume one of the following meals, one must know all Sponge-Bob Square Pants characters. (We have a ten year old, so don’t even think about bamboozling).

PASTA OLIVER
Penne pasta topped with our bolognese sauce and asiago cheese 8

PASTA VIVIAN
Penne pasta topped with a classic tomato sauce and asiago cheese 7

GRILLED CHEESE SANNY
Sourdough and cheddar (tomatoes are stupid) 5

PASTA PARMESAN
Penne pasta, butter and parmesan cheese 5

CHICKEN BREAST
Marinated and grilled, served with rice and mixed greens 10

 

 

BRUNCH

 

GREENS

WHITE SALAD shaved baguette, two poached eggs, truffle oil, manchego 10
IVY GREENS seared greens, fried potatoes, smoked paprika aioli 10.50 (add over easy egg 150)
MIXED GREENS toasted almonds, roasted beets, basil-mustard vinaigrette 7

SAVORY

IKE’S OMELET 3 eggs, mushroom, spinach, goat cheese, paprika aioli, toast, potatoes 10.50
HENRY’S EGGS two scrambled eggs, coconut rice, gomasio 7.50
PAPPY OMELET 3 eggs, seared proscuito, asparagus and provolone with roasted tomatoes and pecorino cheese 12
CHICKEN WAFFLE SANDWICH deep-fried buttermilk brined chicken breast on a cheddar bacon chive waffle, tomato, bacon, arugula, maple mustard sauce. Mixed green salad 15
CERDO CON MOLE confit pork shoulder, fried grits, mole, pico de gallo, avocado, cilantro. 2 over easy eggs 14
SHAKSHUKA two poached eggs served in a sauce of caramelized onions, roasted red pepper, tomatoes, cumin, paprika and chili flakes. Topped with local feta cheese and cilantro. Served with toast and spicy seared kale 12
CHICKEN FRIED STEAK bacon gravy, fried potatoes, tomato aioli, over easy egg 13
VEGGIE POTATOES oven roasted and fried, seasonal vegetables, cheddar cheese, sprouts 9
THE 131 maple sage sausage, scrambled egg, roasted onions, basil sriracha aioli and sharp cheddar on toasted birdman 11
THE BENEDICT a rotating weekly special, your server will inform you of today’s selection
THE BURGER 7oz local (Oxbow Cattle Co.) grass-fed beef burger served with house-made fries and traditional accompaniments 15 (add aged cheddar, Danish blue, havarti cheese or a farm fresh egg for an additional dollar, or add honey-cured bacon for an additional two dollars).

SWEETS
PANCAKES berry compote, brown butter and maple syrup, almond whip cream 9
GRANOLA EXTRAORDINAIRE Katie’s almost famous granola layered with fresh fruit, blueberry compote, organic honey yogurt, mixed nuts, goji berries, coconut and hemp and pumpkin seeds 10

SIDES
Chocolate-pecan-cinnamon toast 3
Seared greens 6
Fried potatoes 5
2 eggs 3
Brown sugar and maple bacon 2
House made sausage 3

 

 


Hours of Operations: Brunch Sat-Sun 9:00-2:00, Lunch Tues -Fri 11:30-2:30 and Dinner Tues -Sun 5:00 – close

At Scotty’s Table we adhere to a sustainable yield philosophy by incorporating as many free-range, organic and Montana products as possible. Items subject to availability. Your server will inform you of any changes.

A 20% gratuity will be added to parties of six or more.

Split plate fee $2.00.

The bread you’re eating was baked locally and likely delivered via bicycle: Our neighbors at Le Petit Outre and Bernice’s Bakery craft the breads we use to create and enhance the meals on our menu.

Chef/Proprietor ~ Scott Gill
Kitchen Crew ~ Adam, Brian, Jack, Jeremy, Jim, Rob, Sam, Tom and Tyler

Call (406) 549-2790

to Make a Reservation.

 

131 South Higgins Ave. Unit P3
Lower Level of the Historic Wilma

 


View Larger Map